— BRUNCH —

Thoughtfully Prepared with Locally Sourced Ingredients by Chef Breyanna Norris

Served from 10:30am to 2pm on Wednesday, Thursday & Friday, and from 9am to 2pm on Saturday & Sunday

FOR THE TABLE

— GOLDEN FRIED OKRA SPEARS —
With house made ranch
8

— HUMMUS WITH GARDEN VEGETABLES —
With house made seasonal hummus
15

— STRAWBERRY RICOTTA BRUSCHETTA —
With fresh basil, balsamic, and crostini
15

SIGNATURE SALADS

— GARDEN SALAD —
With tomatoes, onions, cucumbers, and carrots
10

— ARTISAN HOUSE SALAD —
With chicken or salmon and garden vegetables
14 / 17

— ARTISAN CAESAR SALAD —
With chicken or salmon, romaine, and parmesan
14 / 17

— BERRY PECAN SALAD —
With strawberries, chèvre and balsamic vinaigrette
16

Dressings — Ranch / Caesar / Blue Cheese / Balsamic / Artisan Vinaigrette

BRUNCH CLASSICS

— CHICKEN & WAFFLE —
With pure maple syrup or hot honey
18

— THE ARTISAN SUNRISE —
Two eggs, bacon, sausage, and toast
18

— HAND BREADED CHICKEN —
With fries, toast and house made gravy
16

— HOUSE MADE BISCUITS & GRAVY —
With your choice of bacon or sausage
12

— OMELETTE —
With ham, bacon or sausage, cheese, and your choice of vegetables
18

— AVOCADO SMASH —
On toasted bread with tomatoes and micro greens
16

Brunch classics are served with breakfast potatoes

BETWEEN THE BREAD

— THE ARTISAN CLASSIC BURGER —
Premium brisket blend with choice of cheese
14

— THE ARTISAN ROYAL BURGER —
With fried egg, savory bacon, and smoked gouda
18

— BLT ON ARTISAN BREAD —
With bacon, lettuce, and local heirloom tomatoes
16

— PROSCIUTTO CHEESE MELT —
With cheddar, brie, and a cranberry compote
18

Sandwiches are served with truffle fries, sweet potato fries, side salad, or seasonal fruit

SIDES & ADDITIONALS

— SIDE SALAD —
6

— TRUFFLE FRIES —
6

— SWEET POTATO FRIES —
6

— BREAKFAST POTATOES —
6

— SEASONAL FRUIT —
6

— FRESH AVOCADO —
3

— ADDITIONAL PROTEIN —
Bacon / Ham / Sausage / Tofu
5

— EGG —
Prepared your way
3

FOR THE LITTLES

— HAND BREADED CHICKEN TENDERS —
Served with french fries, toast, and gravy
10

— LITTLE BREAKFAST PLATE —
With toast, egg, potatoes, and bacon or sausage
10

— KID’S WAFFLE WITH EGG —
Served with fresh fruit and pure maple syrup
10

— GRILLED CHEESE —
Served with french fries, sweet potato fries, or fruit
10

Available for children age 12 and under
Served with choice of drink

VEGETARIAN, VEGAN AND GLUTEN-FREE ITEMS ARE AVAILABLE. PLEASE ASK YOUR SERVER FOR MORE INFORMATION.

Menu items may contain or come into contact with wheat, eggs, tree nuts and milk. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

— DINNER —

An Elevated Service with Premium Dishes Prepared by Chef Breyanna Norris

Served from 4pm to 9pm, Thursday, Friday & Saturday

Reserve Your Table

Course ONE — FOR THE TABLE

— SALMON CAKES —
Served with our house made remoulade
17

— TUNA TARTARE —
Sashimi grade tuna with house made potato crisps
17

— BRIE & CRANBERRY —
A warm dip with cranberry compote and crostini
19

— LAMB CHOP LOLLIPOPS —
Maple balsamic glaze and truffle cauliflower purée
20

— MEDITERRANEAN FALAFEL —
With hummus and heirloom tomato cucumber salsa
15

— MARINATED TOMATOES AND BURRATA —
Heirloom tomatoes with crostini
19

Optional — Substitute for truffle cashew cream spread (dairy free)

Course Two — FROM THE GARDEN

— GARDEN SALAD —
With tomatoes, onions, cucumbers, and carrots
12

— CEASAR SALAD —
With romaine, parmesan, croutons, and caesar
14

— BERRY PECAN SALAD —
With strawberries, chèvre and balsamic vinaigrette
16

— CREAMY RED PEPPER BISQUE —
Topped with gouda crisp and roasted peppers
12

— CHEF’S SEASONAL SOUP —
Ask your server for details
14

Course THREE — FROM THE GRILL

— 12oz RIBEYE —
Certified Angus Beef
47

— 8oz FILET MIGNON —
Certified Angus Beef
78

— CHEF’S CUT STEAK —
Ask your server for details
MKT

— 12oz PORK CHOP —
With caramelized apple glaze and fresh thyme
28

— PROSCIUTTO CHICKEN ROULADE —
With chèvre and sun-dried tomatoes
24

Course Three — CHEF SELECTIONS

— PAN-SEARED SALMON —
With green beans and curried carrot purée
29

— PARMESAN CRUSTED COD —
With orzo and a tomato basil pan sauce
31

— ROASTED VEGETABLE PASTA —
With garden vegetables and basil pesto
22

— EGGPLANT STEAK —
With quinoa, cashew cream, and chimichurri
26

Course Three — SHAREABLE SIDES

— SEASONAL VEGETABLES —
A seasonal variety of oven roasted vegetables
14

— CAVATELLI AL FORMAGGIO —
Hand rolled pasta with house made cheese sauce
14

— CANDIED BRUSSEL SPROUTS —
Tossed with maple balsamic glaze and bacon
14

— ROASTED HEIRLOOM CARROTS —
Multi-colored carrots with herbs
14

— SIGNATURE POTATOES —
Whipped with a house made cream sauce
14

Course Four — DESSERTS

— CHEESECAKE —
Served with our house made berry compote
12

— TABLESIDE TIRAMISU —
With mascarpone cream and grated chocolate
16

— EARL GREY CRÈME BRÛLÉE —
Fragrant and creamy earl grey custard
14

— BREAD PUDDING —
Made with buttermilk biscuits and fresh fruit
14

— CHOCOLATE TORTE —
Served with french fries, sweet potato fries, or fruit
12